Chayote also known as chow chow or Bangalore Kathirikkai is considered a squash variety. It will be light green in color and pear shaped. I generally peel the skin and use.
The cooked chayote will taste close to Bottle Guard.
I love chayote when its cooked soft and tender. It is a very comforting food. This kootu is mild and pleasing to our taste buds and very apt when you want to give spicy curries a rest. The combo of coconut+cumin+green chilli gives a wonderful taste. This goes as a perfect side dish for Rotis.
Many people cook this kootu with moong dal, But I had gotten used to cooking it as a plain gravy with the grounded spices.
Chayote - 1
Moong Dal (Opt) - 1 Tbsp
Grated Coconut - 1 Tbsp
Green Chilli - 3-4 depending on the hotness
Cumin - 1 sp
Roasted Gram - 1 sp
Rice flour - 1 or 2 sp (If required)
Wash, peel skin and chop chayote to small cubes.
Grind coconut, chilli, cumin and roasted gram with little water.
Pressure cook with little water. (Can cook it with moong dal).
Add ground paste with cooked chayote, add salt, cook for 5-6 minutes.
If it is not thick enough, add 1 sp of rice flour mixed in few tablespoons of water. Cook for few mins till done. Serve hot with Rotis.